Parboil the onions in water for 5 minutes. Drain, reserving the water. Draw up almond milk according to the directions on the index page. Heat the oil in a large stew pot and stir in the onions. Cook over low heat 5 to 10 minutes, stirring occasionally. Add the rest of the wine to the onions; cover pot and simmer 15 minutes. Add almond milk and cook a few more minutes. Salt to taste. Place a slice of toasted bread in each serving bowl and pour the soup over the toast.